动态高压微射流处理对低酯果胶物化性质及其结构的影响.pdf

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.1 动态高压微射流处理对低酯果胶物化性质及 其结构的影响 梁瑞红，王玲华，帅希祥，陈军，刘成梅，刘伟，郭文丽 （南昌大学食品科学与技术国家重点实验室，江西南昌330047） 摘要：本文研究了动态高压微射流（DHPM ）处理对薜荔籽低酯果胶物化性质及其结构的影响。采用不同压力（0~160MPa ）和 次数（1~9 次）对其进行处理，以分子量、特性粘度、粒径、还原糖含量、红外光谱、表观形貌等为评价指标，综合分析了 DHPM 处理对其分子结构和物化性质的影响。研究结果表明：随着DHMP 处理压力和次数的增加，低酯果胶的特性粘度，分子量及粒径降 低，还原糖含量升高，同时低酯果胶表观形貌由片状结构向丝状结构转变，表明低酯果胶在DHMP 处理过程中发生了降解，其降解 - 1 主要原因是DHMP 机械力对糖苷键的断裂作用。经处理果胶和未处理果胶的红外图谱基本相似，但是在 1744.8 cm 处的C=O 的吸 收峰随着处理压力的增加而增大。甲氧基和双键含量测定实验表明DHPM 处理不会导致低酯果胶发生去甲酯化和β-消除反应。 关键词：动态高压微射流；低酯果胶；分子量；降解；物化性质；结构 文章篇号：1673-9078(2015)1-115-119 DOI: 10.13982/j.mfst.1673-9078.2015.1.021 Effects of Dynamic High-pressure Microfluidization on the Physicochemical Properties and Structure of Low-methoxyl Pectin LIANG Rui-hong, WANG Ling-hua, SHUAI Xi-xiang, CHEN Jun, LIU Cheng-mei, LIU Wei, GUO Wen-li (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) Abstract: In this study , the effects of dynamic high-pressure microfluidization (DHPM) on the physicochemical properties and structure of low-methoxyl pectin (LMP) from Ficus pumila L. seeds were studied. LMP was treated under different DHPM pressures (0~160 MPa) and cycles (1~9 times), and the structure and physicochemical properties of DHPM -treated LMP were comprehensively evaluated using various indicators such as molecular weight, intrinsic viscosity, particle size, reducing sugar level, Fourier transform infrared (FT-IR) spectra, and surface morphology. The results showed that with increasing DHPM pressures a